The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-11-09

starch. one cup of lour, one teaspoonful
Of cream OF tartar, and the whites of three
eggs If this seem thin after mixing add
q trifie more -four. To givs precise direc-
tioDs about -four Is not possible, as some
brands of flour thicken more than others.
| Potted Pigeon.-First clean them, then
fry some salt pork until quite brown; take
1t from the pan and put IN its place the
| pigeons; try until they are brown; then
stuff them with ths same dressing that is
| used for turkey; put them in pot with
water enough to cover them, and let them
simmer until tender; take the liquor that
| is left in the pot and thicaen it so that it
| csn be used for gravy
Grilled F0wl.-Take the legs of a cold
| fowl core them well and .ub in plentifuliy
| some French mustard salt and cayenne;
boil over clear fire and serve with grill
sauce. Take one gill of good gravy, add to
1t one tablespoonful of French mustard, a
| few chopped capers and little grated lem
on peel add a little butter rolled in -four,
a few drops of Chilli vinegar; simmer quite
hot; pour over the legs and serve.
Cucumber Pickles.-( Re- printed by re-
guest. Put cucumbers into Jar,
and cover with brine made one
| part salt to four parts boiling water, and
to every six cucumbers add one onion let
| stand twenty-four hours. Take from brine,
wash in cold water, wipe dry and put back
| in the jar: make pickle of one quart of
vinegar, two ounces brown sugar, two
| sticks cinnamon, two pieces mace six
| cloves, two teaspoonfuls aIlspice, whole
black pepper and mustard seed. Let boii
for five minute, then pour boiling hot
| over the cucumbers, and when perfectly
cold tie up.
One Way to Cook sCutlet.-Fry an onion
| finely minced a delicate brown in butter.
Add half q pint of hot water, a sprig of
| thyme, sprig OF parsley, three cloves, six
| broken allspice and little salt Put in
this sauce two outlets or chops; let them
| simmer for half an hour; then drain them
| and put.them between two dishes under a
weight. When perfectly cold trim them
nicely. Reduce the sauce one-half after
| removing the fat; add q Glove of garlic
| finely minced, two large tablespoonsful OF
/ minced mushrooms and enough -four to
absorb the moisture. Let the pan remain
i on the fire until the mince is quite firm,
| and then spread 1t on both sides of the
outlet. Sprinkle some lemon Juice over
them. wrap them neatly in buttered white
| paper and put them in the oven for ten
| minutes.
Stuffed Green Peppers Take large
| green peppers, wash them and cut two
| thirds around the stem, so that it remains
attached 10 the pepper, and remove all
the seeds Make a stuffing of two quarts
| OF finely chopped cabbage halt cupfut of
grated h0fSers6isb, three tablespoonfuls
of celery seed, one cupful of mustard seed
and two tabiespooDfuls of salt. Fill the
peppers with the mixture, putting into
each pepper one tiny cucumber and one
| en- all onion, replace the stem and fasten
ii with a strlDg. Put the peppers in q
large unglszed jar, cover them with cold
vinegar and place a muslin bag with a
| thin layer of mustard seed over the top
Il . Hna
place.
| Salad DressiDg.-An excellent salad
dressing, which, if kept cool, will keep for
long time is made of the yoke of two
eggs beaten well with two thirds of COB
let of best salad oil Tor butter) adding not
more than tessDooniul of oil at time,
l and beating it we'll; one tesspoonful of
mustard, large pinch Of salt, tiny bit
! of Cayenne pepper, Two fablespoonfuls OF
| sugar, two OF vinegar, the juice of one
len Oh, and, lastly, the whites of two eggs
well beaten. Beat the mixture for several
minutes, and then thin with vinegar to
suit the taste; put into 8 glass Jsr and
keep cool and dark.
Baked MacaIoni with Tomatoes Sake a
pound OF macaroni tie small, about the
size of pipe-stem is preferable) break it
only IN lengths sufficient for a large pot,
the larger the better; half fill the pot with
/ Sd1ttu HhttIs tdOlSspOOulul Vi SAT- 10 TWO
quarts of water; let it come to full boil
before putting the macaroni in. Let it
boil rapidly for twenty minutes, them Train
the mscaroni in the colander, pour plenty
of cold water over it and put il IN a bowl
of slightly sailed cold water to stand till
ready for use. Stew a can of tomatoes
with half pint OF water, a whole onion,
i stuck with four or five cloves. an ounce of
good drippings, teaspoonful of salt, as
/ much white pepper as you can take on the
I end of a table knife, and as much cayenne
as you can take on the blade of pocket
knife. Let it stew steadily for two hours;
then thicken with tablespoonful of bat
ter, ard a hssping teaspoonful of -four
cresmed together; stir in the tomatoes for
five minutes. and then rub through the
colander with the potato-masher; then
have a quarter ola pound. OF grated cheese,
ham or tongue. Put your macaroni in
| layers in the baking dish it is to be served
in, stewiDg each layer with the cheese or
| meat, letting the macaroni come on top;
then pour the stewed tomatoes over the
whole, with few small pieces of butter.
l Bake FOR half an hour.